Parehong passion at ginagamitan ng emosyon… JUDY ANN, bumabalik sa pagluluto ‘pag nai-stress sa pag-arte

PAANO maikokonek ni Judy Ann Santos ang acting sa cooking?
“Parang hindi ko siya puwedeng ikonek,” umpisang sagot ni Judy Ann.
“I think the professionalism and the characteristics of being a world-class icon or UFC as the world-class brand… grabe naman kung ako pa ang magsabing napaka-world class ng talent ko di ba,” at natawa si Judy Ann.
“Hiyang-hiya naman ako sa sarili ko… different in a way na ibang-iba lang kasi yung trabaho sa harap ng kamera o yung pagluluto.
“But if the passion is the same I think the effort would still be the same, it’s just that when you’re acting you’re using emotions.
“And you have to… kailangang makita at maramdaman ng mga tao yun.
“Sa pagluluto ganun din, you will use your emotions, only to connect to your food. Pero hindi kailangang lumuha ng pagkain, hindi kailangang manampal ng pagkain, pero gusto mo silang sampalin ng sarap, sa kung anumang pagkain ang gagawin mo.
“I think for both types of profession that I’m in magkaiba ng passion definitely, kaya siguro nagagawa ko pareho because I treat each other as my playground.
“When it comes to acting iba yung hugot ko, and when it comes to cooking mas lalong iba kasi it brings me back to the times that I was just cooking in my kitchen kasi pagod ako, I just want to destress my mind.
“Sa pagluluto talaga ako bumabalik pag nai-stress ako sa pag-arte.
“Ngayon pagka nai-stress na ako sa pagluluto babalik ako sa pag-arte.
“So it’s a win-win situation, that’s when Judy Ann’s Kitchen was born! I got very tired with a lot of things back then so I wanted to prove something so I produced Judy Ann’s Kitchen.
“So pag nauubos naman na yung utak ko sa pag-iisip ng recipes and episodes for Judy Ann’s Kitchen magbe-break muna ako.
“I go back to acting.
“So it is something that unconsciously happened along the way na I wasn’t really aware na I was building two playgrounds for my passion.”
Nakausap namin si Judy Ann sa exclusive pocket media roundtable ng UFC na kung saan ang naging spotlight ay ang “UFC’s global-quality standards, its diverse culinary portfolio, and its continuing legacy of shaping the Pinoy palate.”

(ROMMEL L. GONZALES)